Honeydew Recipe

Inspired by Maiku Vietnamese Pho

Time25m

Serves4

Make Honeydew Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

1 whole (≈4 cups cubed) honeydew melon, ripe

1/2 cup (thin half-moon slices) cucumber (English or Persian), peeled if waxed

2 tbsp fresh mint leaves, chopped

3/4 cup crumbled feta cheese

1/4 cup toasted pistachios, roughly chopped

Dressing

2 tbsp Fresh lime juice

1 tbsp Honey

1 1/2 tbsp extra-virgin olive oil

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare the melon

Chill the honeydew for at least 30 minutes beforehand if possible. Using a sharp knife, cut the honeydew in half, scoop out seeds, then slice away the rind. Cut the flesh into 1/2-inch (1–1.5 cm) cubes until you have about 4 cups. Transfer cubes to a large mixing bowl.

Add cucumber and herbs

Peel the cucumber if desired, halve lengthwise and thinly slice into half-moons. Add about 1/2 cup cucumber slices and 2 tablespoons chopped fresh mint to the bowl with the melon.

Toss with dressing

When the dressing is ready (see Dressing section), pour it over the melon-cucumber mixture and gently toss to coat evenly, taking care not to crush the melon cubes.

Finish and serve

Sprinkle 3/4 cup crumbled feta and 1/4 cup toasted chopped pistachios over the tossed salad. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired. Serve immediately or chill 10–15 minutes to let flavors meld.

Dressing

In a small bowl or jar combine 2 tablespoons fresh lime juice and 1 tablespoon honey. Whisk or shake until the honey dissolves.

Slowly whisk in 1.5 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust balance: add up to 1 teaspoon more honey if you prefer sweeter, or another 1/2 tablespoon lime juice for brighter acidity.